Raspberry Orange Chia Jam & Peach Chia Jam

If you follow me on Instagram, you saw a picture with Rosemary biscuits and Cheddar Jalapeno biscuits (for my visiting cheese loving family members) served with a Raspberry Orange Chia Jam. Today I’m here to share the chia jam recipe and a bonus recipe using one of my favorite fruits of the season, peaches (from The Peach Truck)! Speaking of peaches, did you know August is National Peach Month? Well know you do! Justification for all my peachy goodness I’ve been bringing you lately such as the Raw Peach Tart and Peach Fig Galette with Coconut Whipped Cream.

Why use chia seeds in jam? First, let’s revisit the traditional ingredients used to make jams and jellies: pectin, sugar (loads of refined sugar actually!), and obviously the fruit or fruit juice. Quick side note, jams contain both the whole fruit and fruit juice, whereas jellies purely contain the fruit juice with the pectin and sugar. Both jams and jellies can be made sweet or savory.

You all know I love chia seeds, click here to learn more about the health benefits of chia seeds. I’d rather use chia seeds, which I always have on hand, versus pectin for jams not only the convenience but for the added boost in nutrition and fiber. If you’re going to have jellies and jam, which typically contain a large amount of simple sugars, why not boost the fiber content to balance it out a bit? That’s exactly what I’m doing here today with these two recipes below.

Both Raspberry Orange and Peach Chia Jam contain the entire fruit, skin and juice included, which again will boost the fiber content, anti-oxidants, and vitamins/minerals. Note, whenever you cook most fruit and vegetables, you do lose some of the nutrients- nothing to analyze further.

Use these jams as you would any other jam |

The classic: PB & J, AB & P (almond butter and peaches!)

Spread// on toast (gluten free for me!)

Dollop// on rolled oatmeal, quinoa, or millet for breakfast with a dash of cinnamon

A sweet, tangy, and citrus infused chia seed jam made with raspberries.

Author: McKel Hill, MS, RD, LDN

Recipe type: jam, spread, dip

Ingredients

3 cups raspberries, frozen or fresh

1 juice of orange

¼ cup maple syrup or local honey

3 Tbs. chia seed, whole seeds

2 Tbs. orange zest

½ tsp. vanilla extract

dash of cinnamon

pinch of sea salt

Instructions

Bring raspberries, orange juice, and maple syrup to a boil.

Add chia seeds.

After a boil, turn down the hit to low and simmer for 15 minutes or until thickened.

Lastly, off the heat, add all other ingredients including vanilla and cinnamon.

Keep cool in the refrigerator.

Enjoy!

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TIPS//

You can use white chia seeds, like these, if you want the Peach Jam to be brighter in color. I used black chia seeds for this recipe, which alters the shade of the peach color- still delicious!

Jam consistency } for a chunkier jam, dice the peaches and allow to reduce. For a smoother consistency, blend 3/4 of the recipe in a Vitamix or high speed blender then add back into the remaining mixture on the stove top. This will create a smooth texture with some peach chunks.

A sweet peach chia seed jam perfect to celebrate all the flavors of peach.

Author: McKel Hill, MS, RD, LDN

Recipe type: spread, dip

Ingredients

3 cups of fresh peaches, diced

3 Tbs. chia seed

¼ cup maple syrup

½ tsp. vanilla extract

dash of cinnamon

pinch of sea salt

Instructions

Bring peaches and maple syrup to a boil.

Add chia seeds.

After a boil, turn down the hit to low and simmer for 15 minutes or until thickened.

OPTIONAL// may take ¾ of the mixture and blend to a smooth consistency and then add back into the remaining mixture in the pot.

Lastly, off the heat, add all other ingredients including vanilla and cinnamon.

Keep refrigerated

Enjoy!

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Sugar-free version | Note, if you want to substitute the maple syrup for stevia you may do so, but keep in mind the jam may not result in such a thick consistency as when using the maple syrup. I would suggest using stevia extractafter the mixture has cooled or stir in dried stevia powder (the real deal, which is in it’s raw state).

Storage | You’ll want to keep these in the refrigerator until use. I like to keep mine (as with most of my home made dips and sauces), in small air tight mason jars or this adorable one. I’ve made a batch that’s lasted me (until I finished it off) for a good two weeks. Possibly longer, like I said, I ate it quicker than it’s “shelf” life hehe.

What would you use with these two types of jams? Do you have a favorite jam flavor? Comment below and maybe I’ll make your favorite jam next time!

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Share Your Thoughts

I bought a ton of peaches at the farmers market (no self control, what can I say) and I won’t be able to eat them all before they go bad so this recipe is perfectly timed! :) About how much would you say you got out of this batch?

I made this similar jam with blueberries two days ago and will definitely make the raspberry and peach version! Love the healthier version and the fact that there is little to no processed sugar..other than maple syrup!

Thank you! I’m sorry, chia jam must be made with chia seeds, you can check out my pantry page to find out where you can buy them, I promise you’ll find so many other ways to enjoy them besides this jam ;)

Trackbacks

[…] with you all a couple of my favorite summer fruit chia jams that celebrated my favorite fruits, peaches and raspberries (revisit that blog post to read more about why I love chia seeds for jams and […]

[…] certainly use it as you would sandwich bread, but I prefer to use it open-faced and topped with chia jam, fruit butters, homemade nut butters, Classic Cashew Cheese, mashed avocado with fresh lime and […]

[…] Fill it. I enjoy these raw chocolate most in their most natural form without any filling, but you can get a little fancy and add in a delicious filling as well. What you’ll do different during the assembly, is to fill up the mold/tray half way, set in the fridge or freezer to set up hard, then add about 1 teaspoon of the filling of your choice, return to the freezer until hard, then pour the raw chocolate to fill up the remainder of the mold. Here are some of my favorite options: Raw Caramel, Sweet Cashew Cream, and Raspberry Chia Jam. […]

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